Studies on browning in tamarind pulp during storageKOTECHA, P. M; KADAM, S. S.Journal of food science and technology (Mysore). 2003, Vol 40, Num 4, pp 398-399, issn 0022-1155, 2 p.Article

Nutritional improvement of cereals by sproutingCHAVAN, J. K; KADAM, S. S.CRC critical reviews in food science and nutrition. 1989, Vol 28, Num 5, pp 401-437, issn 0099-0248Article

Winged bean in human nutrition = Le pois carré en nutrition humaineKADAM, S. S; SALUNKHE, D. K.CRC critical reviews in food science and nutrition. 1984, Vol 21, Num 1, pp 1-40, issn 0099-0248Article

Effects of heat treatments on trypsin inhibitor and hemagglutinating activities in winged bean = Effets de traitements thermiques sur les inhibiteurs de trypsine et les activités d'hémagglutination du pois carréKADAM, S. S; SMITHARD, R. R.Qualitas plantarum. Plant foods for human nutrition. 1987, Vol 37, Num 2, pp 151-159, issn 0377-3205Article

Nutritional enrichment of bakery products by supplementation with nonwheat floursCHAVAN, J. K; KADAM, S. S.Critical reviews in food science and nutrition. 1993, Vol 33, Num 3, pp 189-226, issn 1040-8398Article

Rheology of powder coatingKADAM, S. S; PATIL, S; SHENOY, M. A et al.Paintindia. 1992, Vol 42, Num 2, pp 77-80, issn 0556-4409Conference Paper

Nutritional composition, processing, and utilization of horse gram and moth bean = Composition nutritionnelle, transformation et utilisation de la dolique asperge (Macrotyloma uniflorum) et de la dolique Vigna aconitifoliumKADAM, S. S; SALUNKHE, D. K.CRC critical reviews in food science and nutrition. 1985, Vol 22, Num 1, pp 1-26, issn 0099-0248Article

Nutritional improvement of cereals by fermentationCHAVAN, J. K; KADAM, S. S.CRC critical reviews in food science and nutrition. 1989, Vol 28, Num 5, pp 349-400, issn 0099-0248Article

Preparation of ready-to-serve beverage, syrup and concentrate from tamarindKOTECHA, P. M; KADAM, S. S.Journal of food science and technology (Mysore). 2003, Vol 40, Num 1, pp 76-79, issn 0022-1155, 4 p.Article

Effect of processing conditions of bakery products on formation of resistant starchKALE, C. K; KOTECHA, P. M; CHAVAN, J. K et al.Journal of food science and technology (Mysore). 2002, Vol 39, Num 5, pp 520-524, issn 0022-1155, 5 p.Article

Effects of pre-treatments, storage of potato and antioxidants on quality of potato chips prepared from cultivars grown in western MaharashtraWAGHMARE, N. V; KOTECHA, P. M; KADAM, S. S et al.Journal of food science and technology (Mysore). 1999, Vol 36, Num 1, pp 49-51, issn 0022-1155Article

Some avian cestodes from Maharashtra regionSHINDE, G. B; JADHAV, B. V; KADAM, S. S et al.Rivista di Parassitologia. 1985, Vol 46, Num 1-2, pp 141-152, issn 0035-6387Article

Two new species of the cestode Moniezia Blanchard, 1891SHINDE, G. B; JADHAV, B. V; KADAM, S. S et al.Rivista di Parassitologia. 1985, Vol 46, Num 1-2, pp 33-37, issn 0035-6387Article

Utilization of expeller pressed partially defatted peanut cake meal in the preparation of bakery productsCHAVAN, J. K; SHINDE, V. S; KADAM, S. S et al.Plant foods for human nutrition (Dordrecht). 1991, Vol 41, Num 3, pp 253-259, issn 0921-9668Article

Biochemistry and technology of chickpea (Cicer arietinum L.) seeds = Biochimie et technologie des pois chiche (Cicer arietinum L.)CHAVAN, J. K; KADAM, S. S; SALUNKHE, D. K et al.CRC critical reviews in food science and nutrition. 1986, Vol 25, Num 2, pp 107-158, issn 0099-0248Article

Changes in phytate phosphorus and minerals during germination and cooking of horse gram and moth bean = Modification du phosphore lié au phytate et des éléments minéraux lors de la germination ou de la cuisson de la dolique asperge et de la dolique Vigna aconitifoliumBORADE, V. P; KADAM, S. S; SALUNKHE, D. K et al.Qualitas plantarum. Plant foods for human nutrition. 1984, Vol 34, Num 2, pp 151-157, issn 0377-3205Article

Synthesis, kinetic studies and pharmacological evaluation of mutual azo prodrugs of 5-aminosalicylic acid for colon-specific drug delivery in inflammatory bowel diseaseDHANESHWAR, Suneela S; GAIROLA, Neha; KANDPAL, Mini et al.European journal of medicinal chemistry. 2009, Vol 44, Num 10, pp 3922-3929, issn 0223-5234, 8 p.Article

Effects of dry heat treatments to peanut kernels on the functional properties of the defatted mealPATIL, U. G; CHAVAN, J. K; KADAM, S. S et al.Plant foods for human nutrition (Dordrecht). 1993, Vol 43, Num 2, pp 157-162, issn 0921-9668Article

Effects of heat treatments on antinutritional factors and quality of proteins in winged bean = Effet des traitements thermiques sur les facteurs antinutritionnels et la qualité des protéines de pois carréKADAM, S. S; SMITHARD, R. R; EYRE, M. D et al.Journal of the science of food and agriculture. 1987, Vol 39, Num 3, pp 267-275, issn 0022-5142Article

Effects of N and P fertilization on yield and composition of black gram (Vigna mungo L. Hepper) seedsDHAGE, A. R; PATIL, N. D; KADAM, S. S et al.Plant and soil. 1984, Vol 81, Num 3, pp 441-444, issn 0032-079XArticle

Protein calorie malnutrition: brain development, intelligence, and behaviour. II: Postnatal nutritionKADAM, S. S; SALUNKHE, D. K; JADHAV, S. J et al.Indian Journal of Nutrition and Dietetics. 1984, Vol 21, Num 2, pp 69-78, issn 0022-3174Article

Influenza surveillance in Pune, India, 2003RAO, B. L; YEOLEKAR, L. R; KADAM, S. S et al.Southeast Asian journal of tropical medicine and public health. 2005, Vol 36, Num 4, pp 906-909, issn 0125-1562, 4 p.Article

Evaluation of the antioxidant activity of Sida cordifoliaDHALWAL, K; DESHPANDE, Y. S; PUROHIT, A. P et al.Pharmaceutical biology. 2005, Vol 43, Num 9, pp 754-761, issn 1388-0209, 8 p.Article

Effects of malting on proximate composition and in vitro protein and starch digestibilities of grain sorghum = Effet du maltage sur la composition élémentaire et la digestibilité in vitro des protéines et de l'amidon du sorghoBHISE, V. J; CHAVAN, J. K; KADAM, S. S et al.Journal of food science and technology (Mysore). 1988, Vol 25, Num 6, pp 327-329, issn 0022-1155Article

Pigeonpea as an important food source = Le pois carré, source alimentaire importanteSALUNKHE, D. K; CHAVAN, J. K; KADAM, S. S et al.CRC critical reviews in food science and nutrition. 1986, Vol 23, Num 2, pp 103-145, issn 0099-0248Article